These dark chocolate pizzelle are a fun take on the traditional Italian wafer cookies. They are a fabulous addition to a holiday cookie tray, or can easily be made into sandwich cookies or cannoli shells.
After making salted caramel florentines a little while ago, I’ve been daydreaming about all of the cookie assortments I’ve had the pleasure of sampling in my day. Those lacy almond cookies must have awakened my sweet tooth from yesteryear, because at some points it felt like a cookie highlight reel was rolling in my brain. From rainbow cookies (♥) to raspberry jelly sandwich cookies to sprinkle cookies and all the cookies in between…I’ll take one
or five, please.
Pizzelle cookies were another variety that made their appearance at more than one holiday gathering. Traditionally these crisp wafer cookies are a) not chocolate and b) flavored with anise extract, so this iteration of flavored pizzelle is a little bit different than the usual.
But believe me, these dark chocolate pizzelle cookies are wholly satisfying on their own that you won’t mind the deviation from the tried and true version. This fact was heavily tested…for “research”.
Has anyone ever complained about the addition of dark chocolate in a baked good? I didn’t think so.
I varied the size of the pizzelle I made from small, few-bite circles to full-sized wafers purposefully to avoid the pressure of churning out perfectly round circles (without any overhang) for each and every batch.
Of course that pressure is placed upon me by me, but the more years that go by in my baking tenure, the more I realize that reliably producing picture-perfect, precise baked goods does not mesh well with my artistic skills. And/or patience level…
SO, these dark chocolate pizzelle are perfect imperfect, and cater to those in your crowd who after a holiday meal, are stuffed to the gills and couldn’t possibly eat a whole pizzelle, but – oh look, that little baby pizzelle will do just fine. I know a few people who take on that role at gatherings (myself included from time to time), so I’m going to take that justification and run with it.
How to make dark chocolate pizzelle
Both the ingredients and the method of preparing the pizzelle batter are pretty straightforward. The dry ingredients are whisked together in one bowl while the egg and brown sugar are mixed together in another. Once the melted butter and vanilla extract are combined in with the rest of the wet ingredients, all the dry gets poured into the bowl with the wet and the two are combined.
The batter should have approximately the consistency of a chocolate frosting. This definitely isn’t a thin batter!
At this point you’ll want to heat up your pizzelle iron and grease it, if needed. I’ve had this Cuisinart Pizzelle Press (affiliate link) for years and love it. The grates are non-stick, but I will brush a little oil on them at the beginning of each pizzelle batch and maybe once halfway through just to make sure there won’t be any sticking issues.
I’ve only used this type of pizzelle press so I can’t speak to how a cast iron or aluminum version operates. If in whatever version you’re using the dark chocolate pizzelle begins to stick, brush a neutral oil like vegetable or canola oil on to help them release cleanly.
These dark chocolate pizzelle feature a rich chocolate flavor in a crunchy, concise package. They make wonderful additions to a holiday cookie tray or truly, any type of dessert occasion. After making a batch of these, your kitchen will smell like you’ve just baked a chocolate cake. Who doesn’t like that aroma wafting around? Yum.
Dark chocolate pizzelle recipe notes:
- I use Hershey’s Special Dark Cocoa Powder in this recipe to provide a rich flavor and deep color. It’s 100% cacao and a blend of natural (lighter) and dutched (darker, less acidic) cocoa powders. BTW not sponsored. I just find this variety the most accessible and affordable.
- These thin and crisp cookies are delicate, so they aren’t good candidates to be mailed or brought someplace where they’ll be jostled along the way.
Dark Chocolate Pizzelle
- 3/4 cup all-purpose flour
- 2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey's Special Dark)
- 1 tsp baking powder
- 1 egg
- 1/2 cup brown sugar*
- 5 tbsp unsalted butter, melted
- 2 tsp vanilla extract
- Add flour, cocoa powder, and baking powder in a bowl and stir to combine.
- In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.
- Heat your pizzelle iron to your desired level (I like mine medium to medium-high crispness, so I selected around 3 1/2 on the iron's "1 to 5" crispness scale). I brush the top and bottom of the iron with a small amount of oil or cooking spray to ensure there wouldn't be any sticking.
- Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. My iron produces 4-inch full-sized pizzelle and the accompanying booklet suggests adding 1 1/2 - 2 tsp batter. Adjust to less if you're looking for smaller pizzelle.
- Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with cooking spray if needed throughout.